Flavor Design & The Experimental Pastry Kitchen

5:30 pm

Check-in and Welcome

Bern Hospitality Area, First Floor

6:00 pm

Welcome, Overview and Introductions

Ecolab Theater, First Floor

Speakers: Greg Drescher, Mark Erickson, Charles Henning, James Poris

Presentation

Principles of Healthy Menu Research and Development

Speakers: Greg Drescher and Connie Guttersen, RD, Ph.D.

Presentation

American Pastry at the Intersection of Indulgence, Health and Wellness Trends: The View from Food Arts

Speaker: James Poris

7:00 pm

Opening Reception and Tasting

World Flavors, Healthy Flavors

Teaching Kitchen, Third First Floor

A Tasting Presented by our Sponsors and CIA faculty

8:30 pm

Program ends for the evening

7:30 am

Napa Valley Breakfast available until 8:30 AM

Teaching Kitchen, Third Floor

8:30 am

Presentation

The Leading Edge of Nutrition Science: What We Know About How to Increase Healthy Choices in Baking and Pastry Menu R&D

Ecolab Theater, First Floor

Moderator: Greg Drescher

Speaker: Connie Guttersen, RD, PhD

9:00 am

Presentation

Meeting the Nutrition Challenge: Trends and Issues in Reshaping American Menus

Ecolab Theater, First Floor

Speaker: Kyle Shadix, MS, RD

9:40 am

Presentation and Demonstration

Celebrating the Delicious: Exploring Healthy Flours

Ecolab Theater, First Floor

Speaker: Jean-Yves Charon

In conjunction with the ConAgra Foods

10:00 am

Coffee Break with Healthy Pastries and Fruit

Piano Lounge, Second Floor

10:30 am

Presentation

Fats and Carbohydrates: The Good, the Bad and the Ugly

Ecolab Theater, First Floor

Speaker: Connie Guttersen, RD, PhD

11:15 am

Presentation and Tastings

Thinking of Fruit First: Flavor Opportunities for American Pastry and Dessert Menus

Ecolab Theater, First Floor

Introduction: Barbara Berry, MS, RD

Moderator/Speaker: Michel Nischan

11:45 am

Presentation and Tastings

By Design: Flavors of Health

Ecolab Theater, First Floor

Speakers: Stephen Durfee and Elizabeth Falkner

12:10 pm

Presentation and Demonstration

Celebrating the Delicious: Exploring Techniques for Building Flavor

Ecolab Theater, First Floor

Speaker: Sherry Yard

In conjunction with the California Raisin Marketing Board

12:30 pm

Lunch

Healthy, Seasonal Cooking: Early Spring Flavors of the Napa Valley

Ventura Foods Center for Menu R&D, Third Floor

1:30 pm

Presentation and Demonstration

The Experimental Kitchen: Nuts and Whole Grains

Ecolab Theater, First Floor

Speakers: Michel Richard and Mark Furstenberg

2:15 pm

Presentation

“Super Foods” and The Healthy Marketbasket: Opportunities to Optimize our Diets

Ecolab Theater, First Floor

Speaker: Connie Guttersen, RD, PhD

3:00 pm

Presentation and Demonstration

Celebrating the Delicious: Peanuts and Peanut Flour

Ecolab Theater, First Floor

Speaker: Michael Laiskonis

In conjunction with the National Peanut Board

3:20 pm

Break with Healthy Snack

Piano Lounge, Second Floor

3:45 pm

Presentation and Tasting

Highlighting the Positive: Healthy Ingredients take Center Stage

Ecolab Theater, First Floor

Speakers: Bill Yosses and Donald Wressell

4:20 pm

Presentation and Demonstration

World Cuisines: Inspirations for Healthy Menus

Ecolab Theater, First Floor

Speaker: Greg Drescher

4:30 pm

Presentation and Demonstrations

Healthy World Flavors and American Pastry: Asia as Inspiration

Ecolab Theater, First Floor

Presenters: Surbhi Sahni, Pichet Ong and Daniel Tay

5:30 pm

Forum I

Health Imperatives and American Baking and Pastry: Taking up the Challenge

Ecolab Theater, First Floor

Moderator: Greg Drescher

Panelists: Florian Bellanger, Mark Erickson, Thomas Vacarro, En-Ming Hsu, Kristine Mohr, Thomas Gumpel

6:30 pm

Reception

Ventura Foods Center for Menu R&D, Third Floor

7:00 pm

Program ends for the afternoon

Participants on their own for dinner

7:00 am

Napa Valley Breakfast available until 8:30 AM

Teaching Kitchen, Third Floor

7:30 am

Pastry Preparation Session

Teaching Kitchen, Third Floor

Participating pastry chefs get oriented to CIA Greystone’s baking and pastry kitchens, and do necessary preparation in advance of Saturday’s pastry work and presentation

9:00 am

Presentation

Increasing Healthy Baking and Pastry Choices: The Art of the Sale

Ecolab Theater, First Floor

Speaker: Jim Dodge

9:30 am

Presentation and Demonstration

Doing the Pastry Flip: Reversing Ingredient Roles

Ecolab Theater, First Floor

Speakers: Sue McCown and Lincoln Carson

10:10 am

Presentation and Demonstration

Celebrating the Delicious: Innovation in Flavor

Ecolab Theater, First Floor

Speaker: Stephen Durfee

In conjunction with The Coca-Cola Company

10:30 am

Beverage Break with Healthy Sweets

Piano Lounge, Second Floor

11:00 am

Presentation

In Pursuit of Health and Well-Being: A View from the Golden Door

Ecolab Theater, First Floor

Speaker: Michel Stroot

11:45 am

Presentation and Demonstration

Flavor Design & The Experimental Pastry Kitchen

Ecolab Theater, First Floor

Speakers: En-Ming Hsu and Anil Rohira

12:30 pm

Presentation

Orientation to Afternoon Ideation Sessions

Ecolab Theater, First Floor

Speakers: Greg Drescher, Robert Jörin and Stephen Durfee

1:00 pm

Lunch

World Flavors: Fast and Fresh

Barrelroom, Second Floor

2:00 pm

Small Group Ideation Sessions

Brainstorming Healthy Choices for Pastry Menus

The Ventura Foods Center for Menu R&D Classrooms

3:30 pm

Presentations

Ideation Session Results

Ecolab Theater, First Floor

4:30 pm

Break with Healthy Snack

Piano Lounge, Second Floor

5:00 pm

Presentation, Demonstration and Tasting

Healthy Desserts and the World of Port

Ecolab Theater, First Floor

Speakers: Keith Goldston, MS, Emily Luchetti

In conjunction with Beam Wine Estates

6:00 pm

Program ends for the afternoon

Participants on their own for dinner

7:00 am

Napa Valley Breakfast available until 8:30 AM

Teaching Kitchen, Third Floor

8:30 am

Group A: Hands-on in Teaching Kitchen

Pastry chefs prepare healthy pastries, desserts, and sweets

Teaching Kitchen North End

Retreat pastry chefs each create one recipe for informal tasting that is either drawn from their existing repertoire, or is newly inspired by this retreat (initial prep work done on Friday with assistance from our staff, faculty and students)

Group B: Demonstrations, Tastings, and Discussion

The Experimental Pastry Kitchen: Flavors and Flavor Building Techniques

Teaching Kitchen South End

Moderator: Elizabeth Falkner

Speakers: Michel Stroot, Michel Richard and Mark Furstenberg, Donald Wressell

10:30 am

Pastry Presentation

Center of Teaching Kitchen

Informal presentation and tasting of pastries, desserts and sweets by pastry chefs in Group A for all retreat participants

11:30 am

Tasting concludes

12:00 pm

Lunch

Teaching Kitchen, Third Floor

1:30 pm

Group B: Hands-on in Teaching Kitchen

Pastry chefs prepare healthy pastries, desserts, and sweets

Teaching Kitchen North End

Retreat pastry chefs each create one recipe for informal tasting that is either drawn from their existing repertoire, or is newly inspired by this retreat (initial prep work done on Friday with assistance from our staff, faculty and students)

Group A: Demonstrations, Tastings, and Discussion

The Experimental Pastry Kitchen: Flavors and Flavor Building Techniques

Teaching Kitchen South End

Moderator: Elizabeth Falkner

Speakers: Michel Stroot, Michel Richard and Mark Furstenberg, Donald Wressell

3:30 pm

Pastry Presentation

Center of Teaching Kitchen

Informal presentation and tasting of pastries, desserts and sweets by pastry chefs in Group B for all retreat participants

4:30 pm

Tasting concludes

4:30 pm

Forum II

Increasing Healthy Choices in American Baking and Pastry: The Way Ahead

Ecolab, First Floor

Moderator: Greg Drescher

Panelists: Jim Dodge, Elizabeth Falkner, Roger Fickenscher, Robert Jörin, Joseph McKenna, James Poris, Kyle Shadix, Sherry Yard

5:30 pm

Concluding Remarks

Ecolab Theater, First Floor

Speakers: Greg Drescher, James Poris

6:00 pm

Final Reception

Wine Spectator Greystone Restaurant Terrace

7:00 pm

Retreat concludes